Week 1: Pantry & Planning

I often over-buy in an effort to not have to go shopping so often. Because we have particular items we wanIMG_3288t from three different stores, keeping  the panty stocked keeps me from having to make those added trips.  I easily have the suggested panty item list
covered,  plus some. With storage not a limitation, bulk purchases make it possible to feed an army! My Costco fresh bulk items are at risk of going bad if not I haven’t planned or used accordingly.

Most of our meals are spontaneously created with proximate plans for the next night or two. Some routines kick in, like standard Vitamix (our 2015 big investment in nutrition) smoothies for breakfast (loaded with lots of good stuff), packed lunches for each of us, Friday night out, weekend sour-dough and sprouted wheat bread/bisquit baking, daily kefir making, and weekend meals with leftovers. Oh, and vThat said, planning is a challenge. Considerations due to our family special diets: my wife doesn’t eat any sugar or sweetner of any kind, no fruit, nothing but sprouted-grain flours, no white rice or white potatoes and no dairy. My child is fructose intolerant and should avoid gluten. I am someplace in between.eggie juice made most weekends (favorite is kale, carrot and ginger).IMG_3289

Equipment  — hated to cave to fads but the Vitamin demonstrator sold me on it when she used an avocado seed in a delicious frozen dessert! With Tuesday’s pesto recipe using the hand held mixer, I may cave  for purchasing one of those. Love my Juiceman, Vitamix and  rice cooker. Could use a new pan or two.

NOTE: We often have extra kefir culture to give away. Ask me in class if you want me to save you some.


2 thoughts on “Week 1: Pantry & Planning

  1. RobinS says:

    The need to follow a special diet is certainly one way to bring one up to speed on basic nutrition!
    Fructose intolerance is particularly challenging given the ubiquity of HFCS and sucrose in most processed food. To be honest, we’d probably all be better off not consuming sugar given its inflammation inducing properties.
    What is something you make for dinner that you all enjoy eating together?
    I’d love to see the recipe for your sprouted wheat biscuits – what a nice weekend ritual!
    Regarding the kefir starter, if you want to bring some to class to share, that would be awesome – we could make some in class and let folks try it.
    Thanks for the post.


  2. rkibbenTU says:

    One of our quick pantry-stocked dishes is hamburger, tomato, corn (1 can each), season w/Tarragon and served over rice pasta for Lake and I — sometimes with added cheddar cheese. Therissa eats it without pasta and adds a piece of Ezekiel bread or sprouted-grain biscuit.

    Sprouted-wheat sour dough biscuits

    Pre-heat oven to 425 degrees and spray cookie sheet.

    1.5 c sprouted wheat (we love spelt) flour
    1 t baking soda
    2 t baking powder
    1/2 t sale
    1/2 c butter (1 stick) (or coconut oil or Earth Spread)
    1.5 c sprouted-wheat sour dough starter (I can bring some for the last class)

    Mix dried ingredients and cut in the butter, then mix in the starter. Add flour to right consistency, knead briefly and cut into biscuits. Bake 15 -18 minutes.


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